With winter approaching, the menu will gradually start to reflect the instinctive shift from summer and autumn’s lighter dishes to the more substantial, soothing food we all crave in the coldest months of the year.

New to the a la carte menu in November is this sensational Confit suckling pig, sourced from Blythburgh in Suffolk, slow-cooked in oil at 80C for twelve hours until meltingly tender and served with compressed pear spiced with pink pepper, black cabbage, potato and truffle gratin and a rich gravy.

The suckling pig is further complemented by the addition of air-dried pork loin from another of our superb suppliers, Capreolus Fine Foods of Rampingham, Dorset who also made our extremely popular Bonfire Bangers recently.

This week coincides with both British Sausage Week and Guy Fawkes or Bonfire Night, and to celebrate head chef Anthony Garlando asked Capreolus, one of our favourite suppliers, to create a special breakfast sausage and smoky ‘Bonfire Banger’.Read more +

Following on from our very enjoyable trip with chef Anthony Garlando to meet our poultry suppliers recently we were down on a farm again this week! This time we went with Anthony to Rampisham in west Dorset to visit Capreolus Fine Foods, from whom chef is going to be sourcing some fine English charcuterie.